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Mouclade

 
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sean
Downsizer Moderator


Joined: 28 Oct 2004
Posts: 42219
Location: North Devon
PostPosted: Sat May 23, 09 8:50 am    Post subject: Mouclade Reply with quote
    



Ingredients


  • 50g butter

  • 3 shallots, peeled and sliced

  • 1large clove garlic, peeled and sliced

  • 1 dsp Madras curry powder

  • 1 glass dry sherry(or whatever)

  • 1.5kg cleaned mussels

  • 25g softened butter

  • 1tbsp flour

  • Pinch saffron stamens if you've got them

  • 100ml milk

  • 150ml whipping cream

  • squeeze lemon juice




Recipe


  1. Melt the first lot of butter.

  2. Fry the shallots and garlic gently until soft.

  3. Add the curry powder, and cook for a few minutes.

  4. Pour in the sherry (or white wine, or cider), turn up the heat and get it bubbling vigorously.

  5. Tip in the mussels and hoosh them about until opened.

  6. Tip the whole lot into a colander over another pan. Leave to drain.

  7. Strain the juices into a clean pan.

  8. Half shell the mussels.

  9. Reheat the broth and allow to simmer. Mix the second lot of butter and the flour together, then whisk into the broth a bit at a time.

  10. Add the saffron, cream and milk, bring back to a simmer and cook for five minutes.

  11. Add lemon juice to taste.

  12. Lob the mussels back in and warm through.




Comments

Eat with crusty bread and an enormous grin.

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